Advantages of Preparing Locally Grown Vegetables on Outdoor Grills

With the arrival of summer, home gardeners and local farmers are harvesting an abundance of fresh vegetables. This presents a wonderful opportunity for both families and restaurants to experiment with grilling these farm-to-table ingredients. The common belief is that grilling locks in the natural flavors of these vegetables, preserving their freshness. Moreover, vegetables purchased directly from farmers' markets or grown in your own backyard are often picked at the peak of ripeness. On the other hand, supermarket-bought produce is frequently harvested before it's fully matured. Grilling fresh, farm-fresh vegetables on a stainless steel patio grill can create an unforgettable dining experience.

Veggies That Shine on the Grill

Home chefs have long recognized the distinct taste difference between store-bought and locally sourced produce. They eagerly take advantage of the chance to grill them on either natural gas or propane grills. In recent years, restaurateurs have caught on and enhanced their menus by sourcing local produce and promoting farm-to-table meals. Ripe vegetables possess a unique flavor profile that can be highlighted through grilling. Methods such as cooking with grease, butter, or steaming can sometimes fail to capture this essence, but grilling seals the deal. Grilling produces a caramelized exterior while allowing the interior to remain tender, resulting in a delightful array of grilled veggies. Here are some of the best veggies to cook on an outdoor grill.

• Asparagus: Asparagus needs only 4 to 6 minutes on the grill and should be turned appropriately. Season it directly on the patio grill with salt, pepper, or a hint of garlic powder for a simple yet flavorful preparation.
• Bell Peppers: Whole bell peppers usually take 10 to 12 minutes, but halving or quartering them reduces the cooking time to around 8 to 10 minutes.
• Carrots: Carrots, the classic vision booster, can be tricky to grill perfectly. Slicing them and placing them in tin foil with a splash of water might be a wise approach. Once softened, transfer them to the grill grates to achieve the desired caramelized smoky flavor.
• Corn on the Cobb: Husked corn on the cob typically requires 15 to 20 minutes on a propane or natural gas grill. Be sure to rotate it regularly to ensure even cooking on all sides.
• Eggplant: Cut eggplant into half-inch slices and place them on the grill grates for 5 to 7 minutes. A single flip will help retain the natural juices.
• Mushrooms: Portobello mushrooms take upwards of 10 minutes on a propane or natural gas grill. Smaller mushrooms generally require 4 to 7 minutes on the grill.
• Onions: While caramelized onions are fantastic on burgers and steaks, grilling them directly offers a unique twist. Slice onions into one-inch thick pieces and grill for 8 to 10 minutes to reveal a new appreciation for this humble vegetable.
• Squash: After slicing squash into half-inch pieces lengthwise, they'll take approximately 4 to 6 minutes on the grill. Be sure to turn them halfway through the cooking process.
• Sweet Potatoes: Forgo the aluminum foil and let sweet potatoes soak up the smoky flavor. Cut them into half-inch slices and slowly cook them over low to medium heat. If the lid remains closed, you can even place them on the warming rack.
• Zucchini: This garden favorite can be sliced into quarter-inch thick pieces and grilled for 10 to 15 minutes. It makes for a great centerpiece dish or a delicious side.

The idea of serving farm-fresh or homegrown produce from the grill is incredibly appealing, drawing friends, family, and even customers to the table. Experience has shown us that locally sourced veggies taste far superior. And when expertly grilled, the experience is unmatched.

Grilling Tips for Patio Success

To get the most flavor out of your fresh vegetables, consider the thickness of your cuts, the timing, the seasoning, and the quality of your propane or natural gas grill. It could be beneficial to invest in a grill with a timer to avoid overcooking. Here are some essential tips for grilling veggies on your patio grill.

• Uniformity is Key: When chopping veggies for grilling, aim to make all pieces the same thickness. This ensures consistent cooking when using a grill that distributes heat evenly.
• Oiling Up: A light brush of oil prevents veggies from sticking to the grates and also helps with seasoning adhesion.
• Seasoning: Using oils and spices directly on the grill can enhance flavor more effectively than marinades, which can sometimes overpower the natural essence of the produce.
• Keep the Lid Closed: Many chefs feel the urge to frequently check on delicate veggies like these, causing heat to escape and affecting cooking times. Instead, rely on timers or wristwatches to monitor progress.

The best natural gas and propane grills come equipped with zone heat distribution systems and warming racks. These features allow for both direct and indirect cooking areas within your patio grill. If your veggies aren’t cooking evenly, move those ahead of schedule to the cooler sections or the warming rack. Mastering this timing skill enables chefs to serve all dishes hot and on time.

Top Picks for Grilling Vegetables

The AEI liquid propane and natural gas grills remain leaders in the industry for their quality, durability, safety, and consistent heat distribution. The company also offers consultations regarding their infrared patio heaters, helping property owners and restaurateurs extend the grilling season. High-quality heating systems complement outdoor grilling by allowing people to enjoy the experience year-round, regardless of the weather. Among AEI’s top products, these are perfect for preparing veggies and offering the sought-after farm-to-table experience.

T-Series Patio Grills

PGS T-Series grills by AEI provide flexible sizing and mounting options, along with excellent heat distribution. The T-30, for instance, offers 330 square inches of direct cooking space and generates 30,000 BTUs. Its compact design can be mounted on a cart or pedestal, reducing its footprint. The T-40 steps it up with 434 square inches and 40,000 BTUs. Both models are available in liquid propane or natural gas configurations when permanently installed.

Larger T-Series grills are often integrated into countertops or prebuilt BBQ islands. In many cases, they become the centerpiece of an outdoor kitchen when paired with side burners and beverage centers. Models like the S27T, S36T, and S48T come with features such as grill timers, lift assist handles, and optional warming racks. With direct cooking space ranging from 540 to 960 square inches and BTUs reaching 90,000, they cater to both small and large gatherings. Needless to say, the T-Series liquid propane and natural gas grills are ideal for preparing fresh vegetables and delivering the much-loved farm-to-table meals that communities cherish.